I'm Chris Cosentino, and I'm here to show you how to make my dinner for the Food and Wine Classic in Aspen. Here's the main event, the redo on the surf and turf. Braised lamb shoulder with clams, pickled peppers, and mint. [MUSIC] Everybody knows salt. You have Kosher salt, you have sea salt, but red boat salt is a byproduct of actually making fish sauce. And this is the best way to accentuate the umami richness of lamb. We're gonna sear this lamb shoulder, but the key is to get a really hot pan [SOUND] [MUSIC] Now that the lamb's done, you have beautiful caramelized vegetables in here. Don't throw them away. We're gonna blend them into the sauce and it's gonna be a natural thickening agent. [SOUND] I'm gonna start to prepare the clams. I'm trying to trick them into thinking that they're back in the ocean. With the salt Mixed with the oatmeal, looks just like sand. And the ice is actually scrapping the exterior of the shell clean. So the oatmeal's gonna get sucked into the belly of the clams. And then they're gonna spit out all their sand. The point of the lamb and clams was always to rethink surf and turf. And the texture of the clam against the braised meat is just perfect. What Aspen dinner would be complete without a dessert. Be sure to follow our next video to take care of your sweet tooth.